In this post, I’ll show you how to make your own Franconian dark liverwurst. Half of the mixture consists of pork liver, combined with fatty pork belly and marjoram as the main spice. The result is a rich, really dark liverwurst that spreads easily and keeps well in a jar.
If you’re just getting started with this topic, check out my post on making your own classic liverwurst. If you prefer a coarser texture, my coarse liverwurst is a good choice. You’ll find a variation from the neighboring region in the pfälzer Liverwurst recipe.
Here you can find the complete Franconian dark liverwurst recipe as a video or to read through.
Have fun and good luck making it!
Franconian dark liverwurst – What do you need to make it?
With the right ingredients and a little patience, you can whip up this specialty in no time.
Ingredients per 1 kg
- 50 % pork belly (well-marbled) (500 g)
- 50 % pork liver (500 g)
Spices per kg
The equipment to make Franconian dark liverwurst
Franconian dark liverwurst – Step-By-Step Instructions
Follow these steps carefully to make the perfect Franconian dark liverwurst.
1. Cut the pork belly into pieces suitable for a meat grinder. Important: Choose a piece of pork belly that’s really fatty. It’s the fat content that makes the dark liver sausage spreadable later on. If the piece is too lean, the sausage will turn out dry and crumbly.
2. Cut the pork liver into pieces suitable for the meat grinder. At 500 g, it makes up half of the mixture and gives the sausage its dark color and rich flavor. Important: The liver is processed raw and not pre-cooked.
3. Just put the pork belly in a vacuum bag and squeeze the air out. Seal the bag. Leave the liver out; it will go into the meat grinder raw later.
4. Cook the pork belly in the bag at 78 °C (172.4°F) for 1.5 hours. I use a sous-vide stick in a pot for this. You can also do this in a regular water bath using a thermometer; you just have to keep the temperature constant.
5. Open the bag over a large bowl and let all the liquid drain into it. Important: Don’t throw it away—it will be added to the mixture later and will keep the sausage juicy. If you cook the meat directly in water instead of in the bag, weigh it first. After cooking, add the missing liquid back in.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
6. Press everything through the finest disc directly into the bowl with the cooking liquid. I start with the raw liver, followed by the cooked pork belly, and finish with the raw onion. If you prefer a coarser texture, use a coarse disc. The sausage works the same way—it just turns out more rustic. It’s a matter of taste!
7. Add salt, Cure #1, marjoram, pepper, mace, and allspice to the mixture. Mix everything together thoroughly until the spices are evenly distributed. Marjoram is the flavor that stands out most in this liver sausage, so it needs to be evenly distributed throughout the mixture.
8. Fill the mixture into clean canning jars and press it down firmly. I use a funnel for this. Important: Don’t fill the jars all the way to the top. Leave about a finger’s width of space from the rim so nothing squeezes out during canning. Then put the lids on.
Alternatively, you can stuff the mixture into artificial casings and scald them at 80 °C (176 °F). Allow 1 minute of scalding time per millimeter of diameter.
9. Place the sealed jars in the canner or in a large pot and boil them for 2 hours at 100 °C (212 °F) . The raw liver will be thoroughly cooked during the canning process. Let the jars cool afterward.
10. Your Franconian dark liver sausage is ready. It keeps well in a jar, but you can also spread it directly on bread. Thanks to the high liver content, it has a very rich flavor, and the marjoram really comes through. Add a pickle, and you’ve got the perfect snack. Enjoy! 😄
Frequently asked questions about making your own Franconian dark liverwurst
How long does your Franconian dark liverwurst keep?
When stored in a jar in a cool, dark place, your Franconian dark liverwurst will keep for several months to years. Once opened, check it by looking, smelling, and tasting. If you stuff it into artificial casings, store it in the refrigerator and use it within 5 to 10 days.
Why is Franconian liverwurst so dark?
It’s because of the high liver content. In this recipe, half of the mixture consists of pork liver, plus the cooking liquid from the package. If you want it lighter in color and milder in flavor, use less liver and more pork belly.
Why does pork belly have to be so fatty?
The fat from the belly ensures that the sausage will be nice and spreadable later on. If you use a very lean cut, it will turn out drier and firmer. So when you’re shopping, be sure to choose a belly with a good amount of fat.
Why is the liver added raw to the mixture?
In this recipe, the liver isn’t pre-cooked; it’s ground up raw. It’s cooked through only when it’s simmering in the jar—in my case, for 2 hours at 100 °C (212 °F). Only the pork belly is placed in the bag beforehand and cooked at 78 °C (176 °F) for 1.5 hours.
Can I also stuff the Franconian dark liver sausage into casings?
Yes, you can do that with natural casings. Stuff the mixture into the casings and parboil the sausages at 80 °C (176 °F). As a rule of thumb, allow 1 minute of parboiling time per millimeter of diameter. But it’s easier to start out using a glass jar—you don’t have to twist off the ends, and you can slide the sausage right out of the jar later.
Do I need cure #1, for liver sausage?
The recipe is designed for use with cure #1; the 2.5 g per 1 kg of mixture refer to this. It gives the sausage its color, and I highly recommend it for cooked sausages.